Roasted Berry Pavlova
I call this a "party pavlova" with a show-stopping presentation.
Ingredients
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 pinch Kosher salt
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- 1 cup sugar
- 1/2 teaspoon vanilla
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- 12 ounces strawberries hulled and halved
- 12 ounces raspberries
- 2 teaspoons fresh lemon juice
- 2 tablespoons sugar
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- 1 1/2 cups heavy cream
- 1/3 cup lemon curd or raspberry preserves
Instructions
- Preheat oven to 225º F. Line a baking sheet with parchment. Spray the parchment paper lightly with canola cooking spray and use a paper towel to wipe and evenly coat.
- In the bowl of a stand mixer fitted with a wire whisk, beat the eggs with the cream of tarter and salt until foamy. High speed for 2 minutes.
- Reduce speed to medium, slowly add in the sugar. Increase the speed to high and beat until stiff peaks form. 7-8 minutes. Add the vanilla in the last minute.
- Dollop the meringue onto the baking sheet and spread into a 8 - 9-inch round or oval. Bake the meringue for 1 hour and 45 minutes. Turn off the oven, leaving the meringue in the oven for 1 hour. Cool completely for at least 2 hours
- Preheat oven to 400º F.
- Layer a baking sheet with 2 layers of foil. Toss half of the berries with lemon and sugar. Spread on the pan and bake for 10 minutes, until juicy. Cool completely.
- In the bowl of a stand mixer fitted with a wire whisk, beat the whipped cream with the lemon curd until stiff peaks form.
- 7 Spoon the whipped cream onto the meringue shell. Top with the roasted berries and then the fresh berries.
Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 330kcalCarbohydrates: 43gProtein: 2gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 51mgPotassium: 171mgFiber: 4gSugar: 38gVitamin A: 675IUVitamin C: 36mgCalcium: 47mgIron: 1mg
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